2018 Thanksgiving Share

Tantre Farm CSA Newsletter
November 17, 2018

If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.

The season of growing is over. The end is important in all things–the dormancy of the plants, the snow and sleet gently falling to the frozen earth. Each flake finds a place, whether the flakes pile up as a blanket or melt on the sodden, muddy cattle path. The deer come out to feed on the last remnants of squash, and the cranes fly overhead to distant horizons. There is a place and a destination for all things, alive or dying. The seeds that lie in wait for warmer times or the bodies of plants, animals, and insects that are decomposing to nourish the soil for another season–everything finds its place and finds its time. There is a great sense of awe and grace at the end of a wonderful harvest like a great, luminous sunset. For this we are thankful and now would like to share what we have grown and gathered in the dance of the season.

The vegetables for this distribution have been compiled into 1 big (1-7/8 bushel) box and 1 smaller (1- 1/9 bushel) box. The Brussels stalks, kale, parsley, sage, and ONE jar of Brinery Sauerkraut will be on the side. You may want to bring your own containers or bags, if you don’t want to haul the boxes home. You can also return them anytime to the Farm or the AA or Chelsea Farmers’ Market throughout this winter. Most of the following items can be stored for long-term (especially the root vegetables) or preserved very simply, so please note storage or simple cooking tips listed below, or on our website. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” on our website under CSA INFO or RECIPES tabs.

Please feel free to give us a call or e-mail throughout the late fall and early winter, if you are interested in a refill of any of the following produce. We are planning on being at the Ann Arbor Farmers’ Market on Wed., Nov. 21, for any last minute Thanksgiving purchases. At this point we will probably not be at the AA Farmers Market on Sat. Nov. 24, but we will be at the Chelsea Farmers Market on Nov. 24. We are hoping to continue coming to the Ann Arbor Farmers Market on Wednesdays and Saturdays throughout December and then only Saturdays for Jan. – April. We will continue to be at the Chelsea Winter Farmers Market from Nov. 24 through the first 2 Saturdays of December. If you have “liked” us on Tantre Farm’s Facebook page, you will know when we are coming, since we will try to keep you updated. Also, throughout the fall and winter, we will continue delivering our produce into Ann Arbor for the People’s Food Coop and Argus Farm Stop on Liberty and Packard.

Our online registration will open soon for our collaborative Winter Solstice CSA in December, which honors the longest day of the year and our Summer CSA of 2019, which begins the week of Memorial Day. More descriptions of these shares on our website, and we will send a separate email announcement when sign up is ready.

Thank you for buying locally and seasonally. We wish you a safe, healthy, and enjoyable Thanksgiving!
–Deb, Richard & the 2018 Tantre Farm Crew

Thanksgiving turkeys are available to order from Lands of Bru-Garick in Grass Lake, Michigan (about 3 miles from Tantre Farm). Although raised on conventional feed, these are free-range, antibiotic and hormone-free turkeys, whose weight range is between 14-20 pounds. Turkeys are $4/lb, and are fresh (not frozen) with on farm pickup the Tuesday before Thanksgiving from 10 AM – 8 PM. Contact Sabrina by texting 734-323-9856.

Michigami Magpie (MiMa) Farm, a small local family farm in Grass Lake, is selling fresh or frozen duck for the holidays in December! Whole ducks will be available fresh for pick up on December 5th or frozen if picked up anytime afterwards. Their pastured ducks are fed organic, non-GMO, Michigan-grown feed. These Magpie Ducks are a heritage breed, known for their gourmet-quality white meat, since their under-carriage is all white. Each duck will have a finished weight between 3 to 4 pounds, yielding portions suitable for 2 to 3 people. Whole ducks are being sold at $7/lb. If you are interested in purchasing duck for the upcoming holiday feasts, please contact Janet Hunter at (720) 771-8576 or at janetsue67@gmail.com.


BEETS (Red Ace): This beet variety will be in a mixed net bag of topless roots; round, smooth, deep red roots with sweet flavor when eaten raw or cooked.
-How to use: roots good in juices, soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store: store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks.

BRUSSELS SPROUTS: You will receive 2-3 stalks of tiny, green cabbage-like sprouts with mildly pungent, mustard-like flavor. These sprouts are very easy to break off and seem to store better while still on the stalk until ready for use.
-How to use: Boil or steam for 5-10 minutes without overcooking, so they are still bright green; toss with olive oil, lemon juice, salt and pepper, or a pat of butter; excellent roasted or stir-fried.
-How to store: Refrigerate for up to a week or more unwashed in a plastic bag in hydrator drawer.

CARROTS (Orange and Purple): You will receive a mixed rainbow bag of these topless, frost-sweetened carrots with an orange variety called Chantenay (shorter than other cultivars, but have greater girth with broad shoulders and taper towards a blunt, rounded tip; most commonly diced for use in canned or prepared foods) and Purple Haze (bright purplish-red roots with bright orange interior and a sweet flavor).
-How to use: Can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries
-How to store: Refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; stores best in near freezing conditions around 32 degrees and 95% humidity; greens may last up to a week refrigerated in plastic bag .

CAULIFLOWER (Romanesco): lime green, spiraled heads with pointed, spiraled pinnacles; crisp and mild.
-How to use: Raw for salads and dips, steamed, sautéed, or roasted.
-How to store: Sweetest and best when used within a week when stored in the refrigerator, but can last up to 2 weeks.

GARLIC (German White): a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system.
-How to use: Excellent in all cooking; make garlic butter with 1/2 cup of softened butter mashed with four minced cloves of garlic
-How to store: store for several months in a cool, dark, dry, well-ventilated place; if cloves begin to get soft or moldy, break off bad part, chop, and pack into small jar filled with olive oil, then refrigerate (great gift idea) or freeze.

FRESH HERBS: Everyone will receive 2 herbs:
**Curly Parsley (dark green leaves that are frost-sweetened and have been covered in snow, so very flavorful; strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces)
**Sage (an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; wonderful flavor enhancement for seafood, vegetables, stuffing, and savory breads; rub sage, cracked pepper, and garlic into pork tenderloin or chops before cooking.)
-How to store: Place in plastic bag and store in refrigerator up to a week or put herb bunch in jar with 2 inches of water. -How to freeze: Both parsley and sage can be placed in freezer bags and crumbled into foods as needed. The flavorful oils will last longer the less crumbling that is done before any use.

KALE (Rainbow Lacinato): You will receive a couple of bunches of this unique “purple dino” kale that has deeply curled leaves in dusky-green with bright purple stems and veins. These bitter greens are remarkably sweeter after several frosts! Kale has a sweet, mild, cabbage flavor; rich source of phytochemicals, which may ward off various forms of cancer; highest protein content of all the cultivated vegetables; very high in calcium, iron, vitamins A, C, K.
-How to use: Boil or steam until color brightens (Colors will darken or fade if overcooked, and then can be mushy, tasteless, and less nutritious); great in omelets, quiches, lasagna, casseroles, soups, stews, gravies, and smoothies.
-How to store: Refrigerate unwashed in plastic bag for to 2 weeks.
-How to freeze: Blanch washed greens for 1-2 minutes, rinse in cold water, drain, and pack into air-tight containers, or just destem, chop, and freeze in bags.

KOHLRABI (Kossak): You will receive a giant kohlrabi for storage up to 8 inches in diameter; delicious bulbous member of the cabbage family, that grows above ground; green skin and sweet, crisp, apple-white flesh; tubers and leaves are good sources of vitamins C and A, calcium, potassium, and fiber.
-How to use: steam or mash with potatoes, add to soups or stews, or delicious sliced and eaten raw with dip or as a slaw.
-How to store: keep in cold storage for up to 4 months

ONIONS: You will receive a bag of Copra (medium-sized, dark yellow-skinned storage onions; excellent storage onion staying firm and flavorful after most other varieties have sprouted; highest in sugar of the storage onions; same sulfurous compounds that draw tears inhibit rot, so the more pungent the onion the longer it will store) and Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions).
-How to use: good in French onion soup, great for salads, soups, sandwiches, slices, grilled.
-How to store: can last for 3 to 6 months if kept in a cold, dark place, but remove any ones starting to go soft from the others. Just cut out the bad part, chop up the rest of the onion and freeze.

POTATOES: Everyone will receive a mixed bag of the following varieties of potatoes including: Kerr’s Pink (very pale skin and cream flesh; mealy, cooked texture, so makes a good specialty/salad potato variety; good roasted, mashed, or in salads), Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured; extra nutritious, and high in antioxidants; excellent baked, mashed or fried), Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried), and Russian Banana Fingerling (an heirloom potato with small, banana-shaped tubers with yellow skin and light yellow flesh; used by chefs for its delicious flavor and smooth “waxy” texture that doesn’t fall apart when cooked; good baked, boiled, or in salads).
-How to store: keep unwashed in cool, dark place in paper bag; ideal temperature is 40-50 degrees with high humidity (80-90%). A basement or very cool closet will work. If too warm or stored with onions or apples, they will shrivel and sprout; light turns them green; don’t refrigerate, since the starches turn to sugars.

PIE PUMPKIN (Baby Bear): bright orange skin with dry, sweet flesh
-How to use: Excellent for pies (For other ideas see winter squash)
-How to store: store whole pumpkins at room temperature up to a month or for 2 to 3 months in moderately cool conditions (45-60 degrees with 60-75% humidity).

DAIKON RADISHES: These daikons will be in a mixed net bag of topless roots with Alpine (the smooth, attractive roots are white with green shoulders; looks like an overgrown green carrot, but with a slightly mild radish taste; crunchy and sweet texture; good macrobiotic root that is good for the gut) and K-N Bravo (looks like an overgrown carrot with beautiful, lavender-purple color; good, sweet, eating quality).
-How to use: excellent julienned, sliced, used in a salad or tossed with your favorite vinaigrette; good eaten fresh, cooked, or pickled
-How to store: not as hardy as you may think, so store wrapped in plastic to keep them crisp for up to 2 weeks

WATERMELON RADISH: This radish variety will be in a mixed net bag of topless roots; this is as an heirloom Chinese variety; large, 2-4”, round radishes with unique dark magenta flesh and light green/white skin along with a sweet, delicious taste; very mild.
-How to use: soups, stews, steamed, roasted, eaten raw in salads, pickled, excellent julienned and tossed with favorite dressing.
-How to store: Store dry and unwashed in plastic bag in refrigerator for up to 2 weeks; can last for 2-4 months if stored in cold, moist conditions like beets.

SAUERKRAUT: We are pleased to offer ONE jar of the Brinery’s Sauerkraut, although you may choose between 2 varieties. The Brinery is a local foods business, specializing in naturally fermented local vegetables and operated by long time Tantré farmer alum, David Klingenberger. For more information, please visit www.thebrinery.com.
-How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches.
-How to store: Must be REFRIGERATED up to 1 year or longer depending on how you like the flavor, since it will get stronger with more age. *NOTE: This sauerkraut jar has NOT been canned, so store in refrigerator.
Sauerkraut Background & Recipes: http://articles.baltimoresun.com/2013-11-27/entertainment/bs-md-sauerkraut-and-turkey-20131125_1_sauerkraut-reuben-sandwich-cabbage!

WINTER SQUASH: You will receive all of the following varieties:
*Acorn (small, green ribbed squash with pale yellow flesh)
*Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash)
*Carnival (multicolor Sweet Dumpling with colorful patches and flecks of dark and light green, orange, and yellow; sweet flesh and edible skin)
*Delicata (small, oblong, creamy colored with long green stripes, only slightly ribbed; pale yellow, sweet flesh; edible skin; best eaten within 4 months of harvest)
*Black Forest Kabocha (smaller size kabocha; dark green, flat-round fruits; buttercup size with no button on end; orange flesh is medium-dry and sweet)
*Cha Cha Kabocha (best-eating midsize kabocha; dark green, slightly flat-round, medium-sized, average 4-5 pound fruits with bright orange flesh, which cooks up dry, flaky, sweet, and delicious)
*Spaghetti (3-5-pounds, golden yellow, oblong, smooth, medium size with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet)
-How to store: Keep for several months (depending on the variety) at 45-60 degrees with 60-75% humidity; will also store at room temperature. Here is a great link, which offers good advice for storing winter squash: https://bonnieplants.com/library/how-to-store-winter-squash/

**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar”, and many recipe ideas will pop up.

TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.
2 medium beets, grated
3 large carrots (any color), grated
1 kohlrabi, grated
1 watermelon radish, grated
sesame or sunflower seeds, toasted
olive oil
lemon juice
salt and pepper to taste
Grate vegetables into a bowl. Chop onion, if desired, and add to bowl. Toast sesame or sunflower seeds. Add when cooled. Add olive oil and lemon juice as a salad dressing to suit your taste. Be careful of too much liquid. The tartness of the lemon should be prominent. Serve immediately or marinate for a few hours in the refrigerator. Variations: Add shredded cauliflower, radishes, Brussels sprouts, chopped parsley, etc.

1 cauliflower (about 2 lbs), cut into 1-inch florets
1 lb fresh Brussels sprouts, thawed and patted dry, halved if large
1/4 cup olive oil
1/4 cup minced onion
2 garlic cloves, minced
1 Tbsp grated orange peel
1/2 cup fresh orange juice
1/3 cup chopped fresh parsley
Orange slices
Additional chopped fresh parsley for garnish
Preheat oven to 450 degrees. Combine first 6 ingredients in large bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature.) Spread vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes. Pour orange juice over. Roast until vegetables are tender and juices evaporate, about 8 minutes. Stir in 1/3 cup chopped parsley. Transfer to serving dish; garnish with orange slices and chopped parsley.

KOHLRABI VEGETABLE STEW (from The Rolling Prairie Cookbook by Nancy O’Connor)
2-3 medium kohlrabi (or 1 giant kohlrabi), bulbs and greens
1 Tbsp olive oil
1 large onion, cut in slivers
3 medium carrots, cut into 3/4-inch chunks
2 medium potatoes, cut into 3/4-inch chunks
1 cup peeled chopped tomatoes
4 cups vegetable broth
1 bay leaf
1/2 tsp dried sage or 1 Tbsp. fresh sage
1 tsp salt
Freshly ground black pepper, to taste
1 Tbsp Dijon mustard
1/2 tsp molasses
Separate leaves from kohlrabi bulbs. Peel bulbs and cut into large chunks. De-rib leaves and cut into thin strips. Set aside. Heat oil in a large pot over medium heat. Add onions and saute for several minutes. Add kohlrabi bulb chunks, carrots, potatoes, tomatoes, broth, bay leaf, oregano, salt, pepper, molasses and mustard. Turn up heat to medium-high and bring to a boil. Reduce heat to medium-low, cover and simmer for about 15 minutes, or until veggies are not quite tender. Add kohlrabi leaves and simmer, uncovered for another 10 minutes, or until veggies are just cooked.

SCALLOPED SQUASH AND POTATOES (from Farm-Fresh Recipes by Janet Majure)
3 cups dry winter squash (kabocha, buttercup, or red kuri), peeled and cut into chunks
2 cups diced potatoes
1/3 cup chopped onion
1/2 cup chopped cooked ham
1/4 cup flour
1 Tbsp chopped parsley
1 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
1 1/3 cups whole milk
2 Tbsp butter
Place half of squash and potatoes in a greased 1 1/2-quart casserole dish. Sprinkle half the amount of ham and onions. Whisk together flour, parsley, salt, pepper, and nutmeg with milk. Pour half the mixture over vegetables. Dot with half the butter. Repeat layers. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 10-15 minutes, or until vegetables tender.

KALE AND KOHLRABI SALAD (http://canolaeatwell.com/recipe/kohlrabi-and-kale-slaw)
4 cups kale, chopped
1 kohlrabi bulb, peeled and julienned
1/2 cup shredded carrots
1/2 cup dried cranberries
1/2 cup toasted pecans
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon minced garlic
1/4 cup olive oil
salt and pepper
Combine kale, kohlrabi, carrots, dried cranberries and pecans in a large bowl. In a small bowl whisk together red wine vinegar, Dijon mustard, honey, minced garlic, olive oil, salt and pepper. Mix dressing with salad until well coated. Refrigerate at least 2 hours before serving.

2 large shallots
6 cloves garlic
4 Tbsp chopped, fresh sage
1 oz lemon juice
3 oz red wine vinegar
3 oz maple syrup
1 sprig rosemary
Salt and pepper, to taste
Blend all ingredients together. Drizzle in 2 cups of oil and about 3 ounces of water, as needed, to adjust consistency.

1 1/2 lbs fingerling potatoes unpeeled
3 1/2 tsp coarse sea salt
2 Tbsp extra virgin olive oil
1/2 tsp freshly ground pepper
1 bunch fresh sage sprigs or leaves
Put potatoes in a saucepan and add water to cover by 2-inches. Add 2 teaspoons of the sea salt and bring to a boil. Reduce heat to medium then cover and cook 20 minutes then drain well. Heat olive oil in a large skillet over medium high heat. When oil is hot add potatoes and turn them in the oil. Sprinkle with remaining sea salt, pepper and sage. Continue to cook turning until skins are lightly golden and sage is crisp about 10 minutes. Serve hot or at room temperature.

WATERMELON RADISH SALAD (from http://www.inerikaskitchen.com/2011/01/watermelon-radish-salad-recipe.html)
2 large watermelon radishes
Juice of 1/2 lemon
2 Tbsp olive oil
Sea salt, to taste
Peel the very outer layer off the radishes–not too much, because you still want the outer layer to look green. Grate or shred the watermelon radishes using a julienne slicer, or the largest holes of a box grater, or your food processor. In a large bowl, toss the watermelon radish shreds with the lemon juice and olive oil, and add a pinch of salt. Taste and add more salt if you like. Serve chilled.

STIR-FRIED DAIKON (from Farmer John’s Cookbook: The Real Dirt On Vegetables by John Peterson) Serves 4.
2 tablespoons peanut oil
1/4 cup sliced scallions or 1 small onion
3 medium daikon radishes, thinly sliced (about 3 cups)
10–12 red radishes, thinly sliced
2 tablespoons water
2 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon hot chili oil or more to taste (optional)
2 Tbsp finely chopped parsley
Heat the peanut oil in a wok over high heat. Add the scallions; stir-fry for 30 seconds. Add the daikon and red radishes; stir-fry for 1 minute. Add the water and continue stir-frying until all the water has all evaporated. Add the soy sauce, sugar, and chili oil, mixing everything together vigorously and cooking for 30 seconds more. Immediately transfer to a serving platter. Serve hot. May garnish with finely chopped parsley. This makes a great meal with teriyaki salmon and a bowl of rice!

SPICY COCONUT PUMPKIN (from Farmer John’s Cookbook by John Peterson and Angelic Organics) Serves 3-4
3 Tbsp butter
1 Tbsp vegetable oil
1 large onion, thinly sliced (about 2 cups)
1 Tbsp minced fresh ginger
2-3 tsp curry powder
1 tsp finely chopped jalapeno or Serrano pepper
1/2 tsp ground cloves
1/4 tsp ground cardamom
1 1/2 lbs pie pumpkin (about 1/2 medium or 1 small pie pumpkin), peeled, seeded, and cut into 1-inch pieces
1 1/2 cups coconut milk
1 Tbsp raisins
1 tsp maple syrup or brown sugar
Salt and freshly ground black pepper, to taste
1 bunch kale
Heat the butter and oil in a heavy pan over medium heat. Add the onion; saute until lightly browned, about 20 minutes. Add the ginger; cook for 3 more minutes. Stir in the curry powder, jalapeno, cloves, and cardamom; cook for 2 minutes, stirring constantly. Add the pumpkin chunks, coconut milk, raisins, and maple syrup. Cover; cook over low heat until the pumpkin is tender, about 30 minutes. Uncover; if the sauce is thin, let the coconut milk boil away until the mixture thickens to your liking. Season with salt and pepper to taste. For a hearty meal, enjoy this over a bed of basmati rice accompanied by kale and chutney.

THAI PUMPKIN CUSTARD (contributed by former CSA member and in memory of Ebba Hierta)
1 cup coconut cream (not coconut “milk”)
3 eggs, beaten
1/2 cup palm sugar (or refined white sugar, but not fine grain raw honey)
1/4 tsp salt
1 medium pumpkin, seeded, with lid cut out at top
Blend together coconut cream, eggs, sugar, and salt. Pour into cleaned out pumpkin shell within 1/2-inch of top rim. Set pumpkin in 2-inches of water in glass pan or casserole dish. Bake at 350 degrees for about 45 or more minutes. The custard should be firm and pumpkin is soft and edible, but still firm enough to hold up. Cool. Slice and serve. Bake lid too (which takes less time) and serve on top for presentation.

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